- 2 cups (½ lb.) cooked spaghetti, cooled
- 2 cups (½ lb.) shredded zucchini
- ¾ cup sliced black olives
- ¾ cup (3 oz.) shredded Swiss or gruyere cheese
- ¼ cup sliced green onions (scallions)
- 1 egg, beaten
- 1 Tablespoon flour
- 1 teaspoon tarragon
- ¼ teaspoon kosher salt
- Cayenne pepper to taste
- 2 to 4 Tablespoons olive oil
- 1½ Tablespoons sour cream
- Cook spaghetti according to package directions and chop into 2-inch pieces.
- In a large mixing bowl, combine the spaghetti, zucchini, olives, cheese, green onions, egg, and flour. Season with tarragon, salt and cayenne pepper and set aside.
- Heat 2 Tablespoons oil in a large non-stick pan over medium-high heat.
- Scoop approximately 3/4 cup (3 oz.) of pasta mixture into pan and tamp down lightly with tongs or a spatula to form a flat, even circle. Cook for 2 to 4 minutes on each side until crisp and golden. Remove from pan with slotted spatula.
- Add more oil if necessary and repeat with remaining pasta.
- Drizzle cakes with sour cream just before serving.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, scallion must be discarded.